These old fashioned gingerbread cookies transport you to holidays past
Old fashioned gingerbread cut out cookies, to me, are Christmas. I make these first every holiday season.
The holidays can start once I’ve baked my gingerbread cookies. This recipe makes a ton of cookies, so I have to be sure to set aside a big chunk of time for baking them.
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These are such delicious cookies. The molasses and spices in these thin, crisp cookies are perfect.
This year we even ate gingerbread cookies for breakfast. Amazingly, they kept us satisfied the whole morning.
I love making cut out cookies. I get the chance to use my retro cookie cutters that belonged to my grandma.
Gather your favorite old time cookie cutters and get started making the best old fashioned gingerbread cookies ever
Gingerbread cookie dough turns out differently each time. Sometimes it is too moist, sometimes it is too dry and crumbly, and sometimes it is just right. This year my dough was just right.
You can try to adjust it, but sometimes that just doesn’t work. You have to do your best with what you have.
When the dough is just right, it is enjoyable to roll it out and cut out shapes. I love the feel of rolling out the dough with a wooden rolling pin and flour. It connects me to my grandmas in their retro kitchens.
Don’t worry if your cut out gingerbread shapes aren’t perfect. Mine rarely are.
I love deciding which cookie cutter to use and how to decorate each cookie. Like the gingerbread boy who jumped off the pan and ran away, each cookie has its own personality.
How to make old fashioned gingerbread cut out cookies
Ingredients
- 1 cup shortening (such as Crisco)
- 1 cup granulated sugar
- 1 cup molasses (I have used Grandma’s and Brer Rabbit brands and both are good)
- 1 egg
- 2 Tablespoons vinegar
- 5 cups flour
- 2-3 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- cinnamon red hot candies, raisins, candied fruit, or size 4 silver French Dragees for decorating
Directions
- Cream together shortening and sugar
- Beat in molasses, egg, and vinegar (I just stir hard with wooden spoon to mix)
- Stir flour with ginger, baking soda, cinnamon, ground cloves, and salt
- Blend the flour mix in to the batter. For this I just use a wooden spoon.
- Form into a ball or into two balls and wrap in plastic wrap and chill for 3 hours
- Once chilled, unwrap and let dough ball warm up a little if it is very hard. I just roll it in my hands for a bit to feel the texture.
- If dough is all in one ball, I usually divide it in half or fourths.
- Roll out dough to about 1/8 inch thick on floured surface. If dough is moist I don’t worry about getting a little extra flour on it.
- Preheat oven to 375 degrees F
- Use your favorite cookie cutters to cut out shapes in the rolled-out dough.
- Save the trimmings in a separate bowl covered with plastic wrap to use for a final “trimmings batch” of cookies.
- Transfer cut out shapes onto a greased cookie sheet or a cookie sheet lined with parchment paper.
- Decorate the cut outs with red hot candies, raisins, sweat bread fruits, or India Tree French Dragees Size #4 silver (I think these look really nice on the dark brown cookie and add a little bling on this old fashioned gingerbread)
- Put pan in oven with rack in maybe the second or third from bottom position. Cookies are thin and will bake quickly
- Bake cookies at 375 degrees F for 5-6 minutes.
- Remove pan from oven and let cool slightly.
- Remove cookies with a small spatula to cooling racks. Cool thoroughly. Enjoy!
- This recipe can potentially make 15 dozen cookies, so plan time wisely or have helpers!!!
- Remember your dough trimmings and roll those in to a ball. Roll the ball out like above for cut outs, and make one final batch of cookies.
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Trust me, you don’t want to be low on molasses
Grandma’s Original Molasses, 12 Oz (Pack Of 2) from Amazon.com
Brer Rabbit Full Flavor Molasses, 12 oz (Pack of 2) by Brer Rabbit from Amazon.com
Old Fashioned Gingerbread Cut Out Cookies
The winter holidays can begin once you've baked these gingerbread cookies. This recipe makes a ton of cookies, maybe 15 dozen! These are old fashioned gingerbread cut out cookies and they're delicious. The molasses and spices in these thin crisp cookies are perfect.
Ingredients
- 1 cup shortening (such as Crisco)
- 1 cup white granulated sugar
- 1 cup molasses (I have used Grandma’s and Brer Rabbit brands and both are good)
- 1 egg
- 2 Tablespoons vinegar
- 5 cups flour
- 2-3 teaspoons ground ginger
- 1 1/2 teaspoons baking soda
- 1 teaspoon ground cinnamon
- 1 teaspoon ground cloves
- 1/2 teaspoon salt
- Cinnamon red hot candies, raisins, candied fruit, or silver #4 French Dragees for decorating
Instructions
- Cream together shortening and sugar
- Beat in molasses, egg, and vinegar (I just stir hard with wooden spoon to mix)
- Stir flour with ginger, baking soda, cinnamon, ground cloves, and salt
- Blend the flour mix in to the batter. For this I just use a wooden spoon.
- Form into a ball or into two balls and wrap in plastic wrap and chill for 3 hours
- Once chilled, unwrap and let dough ball warm up a little if it is very hard. I just roll it in my hands for a bit to feel the texture and warm it up.
- If dough is all in one ball, I usually divide it in half or fourths.
- Roll out dough to about 1/8 inch thick on floured surface. If dough is moist I don't worry about getting a little extra flour on it.
- Preheat oven to 375 degrees F
- Use your favorite cookie cutters to cut out shapes in rolled-out dough.
- Save the trimmings in a separate bowl covered with plastic wrap to use for a final "trimmings batch" of cookies.
- Transfer cut out shapes onto a greased cookie sheet or a cookie sheet lined with parchment paper.
- Decorate the cut outs with red hot candies, raisins, candied fruits, or India Tree French Dragees Size #4 silver (I think these look really nice on the dark brown cookie and add a little bling to this old fashioned gingerbread)
- Put pan in oven with rack in maybe the second or third from bottom position. Cookies are thin and will bake quickly
- Bake cookies at 375 degrees F for 5-6 minutes.
- Remove pan from oven and let cool slightly.
- Remove cookies with a small spatula to cooling racks. Cool thoroughly.
- This recipe can potentially make 15 dozen cookies, so plan time wisely or have helpers!!!
- Remember your dough trimmings and roll those in to a ball. Roll out the ball like above for cut outs, and make one final batch of cookies.
- Be sure to enjoy!
Notes
These cookies are meant to be very thin and will bake quickly so watch carefully. They will firm up as they cool and get dry and kind of crispy. Gingerbread tastes good with the red hot candies as decorations or raisins. The silver French Dragees as decoration are just a bit of sugar but look fancy. Remember, these cookies don't have to look perfect. They are meant to be dipped in milk or tea or coffee.
Nutrition Information:
Yield:
60Serving Size:
3 cookiesAmount Per Serving: Calories: 130
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